At PLAKA, we’re not just serving meals; we’re crafting culinary narratives that transcend borders”, Chef Ajay Chopra.
Welcome to an exclusive culinary dialogue with Chef Ajay Chopra, the mastermind behind PLAKA’s tantalizing offerings. Amidst the vibrant ambiance of Bangalore’s Mall of Asia.
Get ready to embark on a flavorful expedition where every dish tells a story of innovation, tradition, and the seamless fusion of diverse culinary landscapes.
HOP: Can you share with us how your global travels and culinary experiences have influenced the menu at PLAKA, and what inspired you to bring this unique amalgamation of flavors to Bangalore’s Mall of Asia
Certainly! Traveling the globe has been a transformative journey for me, both personally and professionally. Each destination, each culinary encounter, has left an indelible mark on my cooking philosophy. At PLAKA, I’ve curated a menu that reflects this rich tapestry of flavors, drawing inspiration from the vibrant culinary traditions I’ve encountered on my travels. From the spice markets of Dubai to the seafood stalls of Coastal India, every dish tells a story, a story of cultural exchange and culinary innovation. Bringing this unique amalgamation of flavors to Bangalore’s Mall of Asia was a natural progression, as I believe in celebrating diversity through food and creating memorable dining experiences that transcend borders.
HOP: Opening a restaurant in a vibrant location like the Mall of Asia is an exciting venture. How do you envision PLAKA contributing to the culinary scene in South India, and what sets it apart from other dining establishments in the area?
Opening PLAKA in the dynamic setting of the Mall of Asia is indeed a thrilling endeavor. I envision PLAKA contributing to the culinary scene in South India by offering a unique blend of flavors and experiences that celebrate the diversity of International and Indian cuisine. What sets PLAKA apart is our commitment to authenticity, quality ingredients, and innovative culinary techniques. We aim to transport our guests on a gastronomic journey through my cooking experience of 25 years, with each dish crafted with passion and precision. From our signature mezze platters to our succulent grilled meats and seafood, every bite at PLAKA tells a story of tradition, flavor, and craftsmanship. We’re excited to share this culinary adventure with the vibrant community of South India and beyond.
HOP: Partnering with Director Priyakant Gautam must have brought its own dynamics to the table. How does this collaboration enhance the dining experience at PLAKA, and how do you ensure that both your culinary vision and the overall ambiance align seamlessly?
Partnering with Priyakant has indeed added a unique dimension to PLAKA. His visionary approach to creating chef-driven and experience-centric restaurants aligns perfectly with my culinary vision. Together, we ensure that every aspect of PLAKA, from the menu to the ambiance, reflects our shared commitment to excellence and innovation. Priyakant’s expertise in restaurant management and hospitality elevates the dining experience, allowing me to focus wholeheartedly on crafting exceptional dishes that delight the senses. Our collaboration fosters a synergy that enhances every guest’s journey through PLAKA, ensuring that both the culinary offerings and the overall vibe harmonize seamlessly to create unforgettable moments for our patrons
HOP: PLAKA promises to cater to casual dining enthusiasts eager to explore global cuisine. Could you elaborate on some of the signature dishes or culinary experiences that guests can expect when they dine at PLAKA?
At PLAKA, we pride ourselves on offering something for everyone, catering to casual dining enthusiasts eager to explore global cuisine. Our signature dishes are carefully crafted to tantalize the taste buds and create memorable dining experiences. For those craving an innovative twist on traditional Indian flavors, our Taco Bab is a must-try. It’s a creative take on serving popular Indian tikkas wrapped in a taco shell, offering a delightful fusion of flavors.If you’re looking for a grazing experience that showcases the best of Mediterranean and international cuisine, our Grazing Platter is the perfect choice. It features an assortment of mezze, antipasti, and chip and dip selections, allowing guests to sample a variety of flavors in one delicious spread.Our grill menu is a highlight, featuring Mediterranean kebabs like shish taouk and Adana kebab, cooked to perfection over an open flame.In our Fat Fish segment, guests can savor the flavors of the sea with our grilled whole fish served over a bed of rice, offering a satisfying and wholesome dining experience.And for those seeking a taste of home, our Indian offerings include a mix of South Indian and North Indian delicacies such as Potlam biryani, dum parotha, and our indulgent Chur Chur Naan Board, providing a flavorful journey through India’s diverse culinary landscape.No matter your palate or preference, PLAKA promises an unforgettable dining experience filled with bold flavors, innovative dishes, and warm hospitality.
HOP: Incorporating diverse flavors and ingredients from around the world can be a delicate balancing act. How do you approach menu development to ensure that each dish at PLAKA maintains its authenticity while still offering a unique and memorable culinary experience?
Menu development at PLAKA is indeed a meticulous process that revolves around honoring authenticity while infusing each dish with a touch of innovation and creativity. Our approach begins with a deep appreciation for the culinary traditions and flavors of the India and beyond. We start by sourcing the finest and freshest ingredients, ensuring that each component shines in its own right.Next, we carefully balance flavors, textures, and techniques to create dishes that respect the authenticity of their origins while also offering a unique and memorable culinary experience. Whether it’s adding a modern twist to a classic recipe or incorporating unexpected ingredients to elevate a traditional dish, our goal is to surprise and delight our guests while staying true to the essence of each cuisine. Throughout the menu development process, we rely on collaboration, experimentation, and feedback to fine-tune each dish until it reaches its full potential. By staying true to our roots while embracing innovation, we’re able to create a dining experience at PLAKA that celebrates the diversity of global cuisine while delivering exceptional taste and quality.
HOP: Mall of Asia attracts a diverse clientele. How do you tailor PLAKA’s menu and dining experience to appeal to a broad range of tastes and preferences, while still staying true to your culinary vision
Firstly, our menu is designed to offer something for everyone, with a variety of options that span across different cuisines, dietary preferences, and flavor profiles. Whether you’re a meat lover, a seafood enthusiast, a vegetarian, or someone with specific dietary restrictions, you’ll find dishes at PLAKA that cater to your preferences without compromising on taste or quality.Furthermore, our staff is trained to provide personalized recommendations and accommodate special requests, ensuring that every guest feels welcomed and well taken care of. Whether it’s modifying a dish to suit dietary restrictions or offering guidance on flavor pairings, we strive to create a dining experience that is inclusive and enjoyable for all.Ultimately, our goal at PLAKA is to create a culinary destination where people from all walks of life can come together to celebrate food, culture, and community. By staying true to our culinary vision while remaining flexible and responsive to the diverse needs of our clientele, we’re able to achieve this goal and create memorable dining experiences for everyone who walks through our doors.
HOP: As PLAKA marks your maiden venture into South India, what are your long-term goals and aspirations for the restaurant, and how do you plan to evolve and adapt to meet the ever-changing demands of the culinary industry in this region?
I am filled with optimism and ambition for the future of the restaurant. My long-term goals and aspirations for PLAKA are rooted in creating a culinary destination that not only delights guests with exceptional food and hospitality but also becomes an integral part of the local community.I envision PLAKA as a place where people gather to share memorable meals, celebrate special moments, and create lasting memories. To achieve this, I plan to continuously evolve and adapt to meet the ever-changing demands of the culinary industry in this region.This means staying abreast of emerging food trends, listening to feedback from our guests, and remaining committed to innovation and excellence in everything we do. Whether it’s introducing new dishes inspired by local ingredients and flavors, hosting special events and collaborations, or investing in staff training and development, I am dedicated to ensuring that PLAKA remains a dynamic and vibrant culinary destination that exceeds the expectations of our guests. Above all, I approach this journey with humility, recognizing that success in the restaurant industry requires hard work, passion, and a willingness to learn and grow. With the support of our team, the loyalty of our guests, and a spirit of optimism and ambition, I am confident that PLAKA will continue to thrive and evolve, bringing joy and culinary delight to South India for years to come.